The Demon Father Finally Appears!
As the first seat of the Elite Ten, Eishi Tsukasa undeniably possessed extraordinary culinary skills. However, compared to previous holders of the first seat, he often came across as a "coward." Yet, when it came to understanding and handling any ingredient, he was unmatched.
Being the first seat came with immense pressure from various facets of Totsuki Academy. Consequently, Eishi often appeared dejected and anxious, especially when dealing with school affairs and interacting with diners. This anxiety was evident from his nervous behavior when Rindo visited his stall, fearing any mistake might upset her.
Despite these challenges, his confidence in his culinary abilities remained unshaken. He had an uncanny talent for making each ingredient come alive on the plate. This skill, which Megumi found both impressive and intimidating, set him apart as a formidable chef.
...
Throughout his culinary process, Eishi made minor surface adjustments to ingredients, yet they blossomed into spectacular dishes. Megumi marveled at his ability to bring out the essence of each ingredient, realizing the potential of food in ways she had never imagined. His methods often required minimal cooking, maintaining the natural flavors.
"Yes, it seems I can't hide anything from you, Rindo," Eishi chuckled awkwardly, scratching the back of his head after being teased by her.
"Megumi, did you know?" Rindo asked while enjoying her meal. "Professional food critics have given Eishi a rather interesting nickname."
"What's that?" Megumi asked, curious.
"They call him the 'White Knight of the Dining Table,'" Rindo laughed, recalling the phrase from a food magazine. "They say he can elevate the taste of ingredients to their peak, dedicating himself and his pride to the dishes. It's supposed to signify his potential to revolutionize the culinary world."
Megumi listened, bemused by the title. Observing Rindo laughing, she found the entire situation surreal. Within her, she acknowledged that the current Elite Ten, especially the first and second seats, were quite unique.
...
"Indeed, relying solely on the natural flavors of ingredients to win over diners is a skill I find hard to achieve," Megumi admitted. Initially, she felt intimidated, fearing she might upset Eishi with her presence. However, seeing him more nervous than her made her relax.
"You think you can surpass Eishi?" Rindo asked seriously. "Despite his demeanor, when it comes to culinary skills and understanding ingredients, he represents the pinnacle of Totsuki Academy."
"Only Zane, with his unique skills, might rival him," Rindo added.
"Zane?" Megumi nodded in agreement, thinking of her idol.
"Rindo, what drink would you like to go with this meal?" Eishi asked, noticing Rindo nearly finishing her shrimp dish. "I apologize if there's anything lacking."
"Wine would be perfect with this shrimp," Rindo decided.
"Right away," Eishi replied, returning to his station to prepare the wine.
...
French wine is globally renowned, categorized into four grades: Appellation d'Origine Contrôlée (AOC), Vin Délimité de Qualité Supérieure (VDQS), Vin de Pays (country wine), and Vin de Table (table wine). The finest wines often come from the AOC category, known for their stringent production standards.
Pouring the wine, Eishi ensured it was a perfect amber hue, delicate and smooth. The elegant aroma filled the room, enhancing the dining experience.
"Ah, a glass of wine at such a moment is perfect," Rindo sighed contentedly after sipping the wine. "Rich, fragrant, and sweet – it's unforgettable. But it's still not as good as the sake from Zane's tavern."
"The tavern?" Eishi was intrigued, having heard Rindo mention it a few times. "Is there someone whose skills surpass mine?"
"It's time you heard his story," Rindo said, beginning to recount Zane's feats to Eishi.
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The sky gradually darkened, stars dotted the night sky like jewels. In Japan, there is a popular manga called "Railway Bento Story," which depicts a man's journey through Japan, savoring different station bento boxes. This reflects the deep connection Japanese people have with railway bento.
Station bento, known as ekiben, originated in 1885 at Utsunomiya Station on the Tohoku Main Line. Initially, these bento were simple – just rice balls with sesame and salt, and pickled radish. Over time, as train journeys became shorter, the bento evolved into gourmet meals, enjoyed even outside the trains.
In the mountain area of Totsuki's festival, there was a large stall designed to resemble a train. Staff dressed as train conductors, providing a unique experience for diners. The most popular items were the station bento, available in various varieties like salmon roe, Sendai beef tongue, and Kobe beef.
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Opening a bento box, a middle-aged man was greeted with the aroma of rice, soy sauce, and vinegar. The bento featured an assortment of beef cuts – leg, skirt, and belly – along with vegetables like broccoli, pumpkin, lotus root, and carrot. The generous portions of beef left the man, who had just entered, wide-eyed.
The beef was seasoned and grilled by the skilled chef Eizan Etsuya, highlighting its natural flavors. The combination of different beef cuts, each with its unique texture, made the bento an extraordinary experience for meat lovers.
...
"Oh, I underestimated the ninth seat of the Elite Ten," the man thought, savoring the beef's tender and juicy texture. Each piece was perfectly cooked, absorbing the sauce's richness, and complemented by various side dishes like seaweed rolls and pickled radish, adding different flavors to the meal.
The dining experience evoked the charm of a train journey, with the bento's taste and presentation bringing back memories of leisurely travels.
...
As the man continued his meal, he imagined a sleek silver train speeding along the tracks, reflecting the evening sun. The train's rhythmic vibrations and the scenery outside – green fields, golden wheat swaying in the breeze, rolling hills bathed in sunset hues – created a serene and nostalgic atmosphere.
The distant chugging of the train and the clattering of the tracks formed a symphony, with the man feeling the journey's pulse and excitement.
...
Not a mere diner, this middle-aged man was Azami Nakiri. As he savored his meal, the train's imagery and the culinary artistry left a deep impression, signaling the emergence of new talents in Totsuki's culinary landscape.
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